"Children´s Chocolate"

For the carob chocolate:

160g cacao butter, slowly melted
70 g carob, finely sifted
2 teaspoons  lucuma, finely sifted
2 teaspoons  mesquite, finely sifted
⅛  teaspoon vanilla powder
2 teaspoons coconutsugar, finely  ground in the blender( like icing sugar)

For the filling:

4 tablespoons coconut butter, melted
1 tablespoon almond butter


1. Mix all ingredients for the carob chocolate in a bowl.
2. Pour a thin layer into a chocolate bar mould.
3. Let harden in the fridge.
4. Mix coconut butter and almond butter.
5. Pour onto the hardened chocolate in the mound and put  it into the fridge once more to harden.
6. Once the chocolate is firm to the touch pour on the remaining carob chocolate mass.
7. Let harden in the fridge, then remove from mould.
8. Store in the fridge and enjoy chilled.